French Toast
This French toast recipe gives you golden slices with crisp edges and a soft, custardy middle, made with a well-balanced egg custard and day-old bread for the perfect texture.
Equipment
- Large mixing bowl - For whisking the custard
- Balloon whisk - To blend the eggs fully
- Shallow baking dish or pie plate - Wide and flat so a whole slice can lie down
- Nonstick griddle or large skillet - For even browning
- Spatula - Thin and sturdy, to turn each slice without tearing
- Wire cooling rack - To rest the cooked slices so the crust stays crisp
- Rimmed baking sheet - Set the rack on this to keep finished slices warm in the oven
- Measuring cups and spoons - For the custard ratios
Ingredients
- 8 slices bread - about 3/4 inch / 2 cm thick, slightly stale; brioche or challah give the richest result
- 4 large eggs - the base of the custard
- 1 cup whole milk - 240 ml; full-fat gives the creamiest custard, though any milk works
- 2 tablespoons granulated sugar - 25 g; just enough sweetness to help the edges caramelize
- 1 teaspoon pure vanilla extract - rounds out the custard with warm, floral depth
- 1 teaspoon ground cinnamon - the classic warm spice for French toast
- 1/4 teaspoon ground nutmeg - optional; a small lift that makes the flavor harder to pin down
- 1/8 teaspoon salt - sharpens every other flavor in the custard
- 2 tablespoons unsalted butter - 28 g, plus more as needed; for cooking and nutty browned flavor
For Serving
- pure maple syrup - the traditional finish, poured generously
- powdered sugar - a light dusting for looks and a touch more sweetness
- fresh berries - optional; strawberries, blueberries, or raspberries add color and a tart contrast
Instructions
- Crack the eggs into a large mixing bowl. Add the milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk hard for about 30 seconds, until smooth with no streaks of egg white. Pour the custard into a shallow baking dish or pie plate wide enough to hold a full slice of bread flat.
- Lay one slice of bread into the custard and let it sit for about 20 seconds. Flip it and soak the other side for another 20 seconds. Lift the slice and let the extra custard drip back into the dish for a second or two.
- Set a nonstick griddle or large skillet over medium heat and let it warm for a minute or two. Add about 1/2 tablespoon of butter and swirl it so it melts and coats the surface. The butter should foam gently without browning instantly.
- Place the soaked slices on the hot, buttered surface, leaving a little space between each one. Cook for 2 to 3 minutes, until the underside is deep golden brown. Flip each slice and cook the second side for another 2 to 3 minutes, until it matches. Wipe the pan if any butter darkens, then add fresh butter before each new batch.
- Transfer the cooked slices to a wire rack set on a baking sheet. Hold them in a 200°F (95°C) oven while you finish the rest, so they stay crisp instead of steaming on a plate. Serve warm with pure maple syrup, a dusting of powdered sugar, and fresh berries if you like.
Notes
- Use slightly stale bread. Leave slices out uncovered for a few hours or overnight, or dry them in a low oven for 10 minutes if your bread is fresh.
- Keep the dip short. About 20 seconds per side is enough for sturdy bread, and longer soaking is the number one cause of a soggy middle.
- Cook on medium, not high. High heat browns the outside before the custard sets inside, which leaves a wet center.
- Rest slices on a wire rack. Keep finished slices on a wire rack in a 200°F oven instead of stacking them, since stacking traps steam and softens the crust.
- Add a pinch of nutmeg. A pinch of nutmeg does more for this custard than the cinnamon does, adding a warm note people can never quite place.
- Whisk the eggs fully. Streaks of unbeaten white cook into ribbons of scrambled egg on the surface.
- Butter plus a little oil. A touch of neutral oil with the butter raises the smoke point, so you get browned flavor without burnt specks.
- Storage: Cool slices completely, then store in an airtight container in the refrigerator for up to 4 days. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in a toaster for the fastest crisp edges, or in the oven at 350°F (175°C) for 8 to 10 minutes. Skip the microwave, which leaves them soft and limp.
- Make-ahead: Whisk the custard the night before and keep it covered in the fridge, then dip and cook in the morning.
Nutrition
Serving: 2SlicesCalories: 340kcalCarbohydrates: 40gProtein: 13gFat: 14gSaturated Fat: 7gCholesterol: 160mgSodium: 380mgSugar: 12gCalcium: 120mgIron: 2.5mg
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